Hasselback Potato Recipe

Wash, scrub, and pat dry the potatoes. You can also peel the potatoes.

Cut slits in the potatoes, leaving the bottom intact, stopping just before you cut through so that the slices stay connected at the bottom of the potato. Space the slices 1/8-inch to 1/4-inch apart.

Brush, or cover potatoes with half your beautiful oil or fat.

Give the potatoes a generous dusting of salt and pepper.

Optional: into a food processor add 1 cup of harvest snaps, 2 sprigs of rosemary and 1 tbsp vegan butter. Pulse till a fine crumb develops.

Cover potatoes with this gorgeous and fragrant crumble.

Bake the potatoes for 30 minutes. Remove the potatoes from the oven, and add the other half of the oil or fat to the potatoes. Make sure they get an event coating, and that some of the oil drizzles down into the cracks of the potato slits.

Bake for another 30 minutes until the potatoes are crispy and easily pierced with a sharp knife or tooth pick.

If you use smaller or larger potatoes cook accordingly.

Serve immediately because these puppies taste best hot and fresh!